There’s nothing easier to prepare on a Sunday than a big pot of chili that will make warm lunches and dinners all week. It also makes a superb party food, served with tortilla chips (see this chilaquiles recipe for a guide to homemade tortilla chips) or on its own. I hope this recipe helps you through football season, snow-day season, stick-to-the-budget season, or any season of life this winter throws your way.
Yield: 6 servings
Time: 45 minutes
This recipe is adapted from https://cooking.nytimes.com/recipes/7985-turkey-chili.
1 tablespoon olive oil
2 pounds ground turkey
1 large yellow onion, chopped
3 cloves garlic, finely chopped
1 1/2 cups carrots, peeled and chopped into bite-sized pieces
1/4 cup pickled jalapenos, chopped
3 tablespoons chili powder
1 tablespoon Italian seasoning
2 teaspoons cumin
2 teaspoons hot sauce, plus more to taste
Salt to taste
Pepper to taste
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
2 cups broth or stock
1 15-ounce can chickpeas
1 15-ounce can black beans
Optional: 2 cups cheddar cheese, shredded
Heat the oil over medium-high heat in a large stock pot.
When the oil shimmers, add the turkey and cook until lightly browned, about five minutes. Chop and stir the turkey with your spoon while cooking to create crumbles.
Add the onion, garlic, carrots, jalapenos, spices, hot sauce, salt, and pepper. Stir to combine and cook for five minutes, reducing the heat to medium.
Add the tomato paste and stir to coat all ingredients.
Add the tomatoes and broth, stir, then bring to a boil. Once the chili is boiling, reduce the heat and simmer, stirring occasionally, for fifteen minutes.
Add the chickpeas and beans and cook for fifteen more minutes.
Serve the chili in bowls topped with cheddar cheese if desired.